Sweet potato black bean chili is a wholesome, satisfying vegetarian meal that’s full of flavor and easy to prepare. Serve it with avocado, cilantro, and cornbread or corn chips. Stove-top, slow cooker, and Instant Pot directions are included.
Best Sweet Potato Black Bean Chili
This easy vegetarian chili is one of my go-to recipes when I want healthy comfort food. It’s excellent for weeknights, potlucks, tailgates, or meal trains. With hearty black beans, tender sweet potatoes, and a blend of warming spices, it delivers on both texture and taste.
When the weather cools down, a bowl of chili feels like a warm embrace. This version is:
- Protein-rich thanks to the quinoa and beans.
- Full of nutrient-dense vegetables like sweet potatoes.
- Simple to make with stovetop, slow cooker, and Instant Pot options.
- True to classic chili texture and flavor while remaining meatless.
Topping ideas are flexible — diced avocado, fresh cilantro, shredded cheddar (if not keeping it vegan), and crunchy corn chips are favorites. A warm wedge of cornbread pairs beautifully for a crowd-pleasing meal.
Ingredients & Substitutions
Below are notes on key ingredients and simple swaps. Exact amounts are shown in the recipe card further down.
- Black beans: One 15-ounce can, drained and rinsed. Pinto or kidney beans work well instead.
- Sweet potatoes: 2 medium-large, peeled and diced. The recipe is forgiving if your potatoes are slightly larger or smaller. Cubed butternut squash is a tasty alternative.
- Quinoa: Uncooked quinoa (any color) is added to thicken the chili and boost protein.
- Onion: A medium red onion is used, but yellow or white onion is fine.
- Diced tomatoes: Use a 14.5-ounce can with the juices — the liquid helps cook the quinoa.
- Broth: Vegetable broth keeps the dish vegetarian; chicken broth can be used if desired.
- Spices: Garlic, chili powder, chipotle chili powder (for smoky heat), ground cumin, and salt. If you don’t have chipotle powder, add a little extra chili powder or a pinch of smoked paprika.
- Olive oil: For sautéing the sweet potato and onion.
How many dry black beans equals one can?
If you cook beans from dry, start with about 1/2 cup dried black beans, which yields roughly 1 1/2 cups cooked — about equal to one 15-ounce can drained and rinsed.
How To Make Black Bean Sweet Potato Chili
This chili comes together in one pot and is straightforward to prepare. For stovetop cooking, follow these steps:
- Sauté: Warm olive oil in a large pot or Dutch oven over medium-high heat. Add diced sweet potatoes and chopped onion; cook about 5 minutes until the onion softens.
- Add seasonings: Stir in minced garlic, chili powder, chipotle chili powder, cumin, and salt to build that smoky, savory chili base.
- Add liquids and quinoa: Pour in vegetable broth, drained black beans, diced tomatoes (with juices), and uncooked quinoa. Stir well so the quinoa is evenly distributed.
- Simmer: Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook 40–50 minutes, stirring occasionally, until the quinoa is tender and the chili has thickened to a hearty consistency.
What size pot to use?
A 5- or 6-quart Dutch oven or stock pot works well for this recipe. Choose a pot large enough to allow the chili to simmer without boiling over.
Slow Cooker Sweet Potato Black Bean Chili
For the slow cooker: Combine all ingredients, stir, and cook 7–8 hours on low or 4–5 hours on high. The slow cooker yields tender sweet potatoes and well-blended flavors.
Instant Pot Sweet Potato Black Bean Chili
Instant Pot method: Use the sauté setting to soften the onion and sweet potato in a bit of oil, then add seasonings. Add the broth, beans, diced tomatoes, and quinoa, scraping the bottom to release any browned bits (this helps prevent a burn notice). Seal and cook 8 minutes on high pressure, then quick-release. Stir and leave on warm while the chili thickens to your preferred consistency. If your pressure cooker lacks a sauté function, add all ingredients and cook 10 minutes on high pressure.
Tips, Tricks, and Recipe Variations
- Even dice: Cut sweet potatoes into similar-sized cubes so they cook evenly. Pre-chopped sweet potatoes save time.
- Fire-roasted tomatoes: Swap in fire-roasted diced tomatoes for more depth and a touch of heat.
- Different beans: Kidney or pinto beans are great alternatives. If doubling the recipe, mix different beans for variety.
- Extra vegetables: Add bell pepper, jalapeño for heat, or stir in chopped kale or spinach near the end for extra greens.
- Vegan and gluten-free: Use a vegan-certified broth to keep it vegan. Quinoa is naturally gluten-free, so the recipe is suitable for gluten-free diets.
Serving Suggestions
This chili is delicious topped with diced avocado, fresh cilantro, a squeeze of lime, shredded cheese, sliced jalapeños, and crunchy corn chips. Stretch leftovers by serving the chili over baked potatoes, in a bread bowl, or over fry bread.
Storage & Reheating
Leftovers hold up well and often taste even better the next day.
- Storage: Keep in an airtight container in the refrigerator for 4–5 days.
- Reheating: Rewarm portions in the microwave or heat on the stovetop over medium-low heat. Add a splash of broth or water if the chili is too thick or to prevent sticking.
- Freezing: Freeze extra portions in sealed containers for up to 2 months. Thaw and reheat in the microwave or on the stovetop.
Related Recipes
If you enjoy this chili, you might also like sweet potato black bean tacos, chipotle black bean tortilla soup, summer vegetable chili, or a sweet potato frittata for a different way to use extra sweet potatoes. For fall, a slow cooker pumpkin chili is a seasonal favorite. If you prefer meat-based chilis, classic beef or red chicken chili recipes are good options.
If you try this Sweet Potato Black Bean Chili, please rate it and leave a comment below — feedback helps other cooks and supports the recipe creator.
Sweet Potato Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 2 medium-large sweet potatoes, peeled and diced
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 3 1/2 cups vegetable broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with liquid
- 1/2 cup uncooked quinoa
- Avocado, cilantro, cornbread or corn chips for serving
Instructions
- Warm oil in a large pot or Dutch oven over medium-high heat. Add sweet potato and onion; cook about 5 minutes until the onion begins to soften. Add garlic, chili powder, chipotle chili powder, cumin, and salt; stir to combine.
- Add broth, beans, diced tomatoes (with juices), and quinoa. Stir well and bring to a boil, then cover and reduce heat to a moderate simmer.
- Cook 40–50 minutes, until the quinoa is tender and the chili has thickened to a hearty consistency.
- Remove from heat, taste, and adjust salt if needed. Serve hot with diced avocado, cilantro, cornbread or corn chips, and a squeeze of lime if desired.
Notes
- Slow Cooker: Combine all ingredients and cook 7–8 hours on low or 4–5 hours on high.
- Instant Pot: Sauté onion and sweet potato in the pot with a little oil, add seasonings, then broth, beans, tomatoes, and quinoa. Scrape the bottom to prevent a burn notice. Seal and cook 8 minutes on high pressure, quick-release, then stir and allow to thicken.
- Storage: Refrigerate leftovers in an airtight container 4–5 days. Reheat gently in the microwave or on the stovetop; add a splash of broth if needed. Freeze portions up to 2 months.
Nutrition Estimate
Cuisine: American
This post was originally published September 13, 2017, and updated with new photos and tips in subsequent years, including slow cooker and Instant Pot instructions.